Season 2

Nick and Dougie focus on Asian fusion, cooking salt chilli squid with a Vietnamese dipping sauce with guests chef Kaori Simpson and actor Greg McHugh.

Nick and Dougie focus on wild food and cook gnocchi with smoked haddock and wild greens.

Nick and Dougie focus on plant-based food and on the menu is a Buddha bowl with cauliflower rice and onion bhajis.

Nick and Dougie focus on meat and cook a rack of Scotch lamb with roast miso aubergine and sauce vierge.

Nick and Dougie focus on seafood and cook monkfish with mussels. They are joined by Fenella and Kirsty from the Seafood Shack in Ullapool, and athlete J.J. Chalmers.

Nick and Dougie focus on street food, making falafel with beetroot houmous and Greek salad with chef Rachna Dheer and actress Laura Main.

Nick and Dougie eat local and cook goat curry with chapatis with farmer Jillian McEwan and actor Sanjeev Kohli.

Nick and Dougie explore heritage food and cook roast loin of roe deer with potato rosti and root vegetables. Joining them in the kitchen are award-winning chef Lorna McNee and weather presenter Judith Ralston.